05-19-2018, 10:41 AM
Got a question for you KG if you don't mind. Have the meat processing guys in your corner of the world ever tried using ceramic knives? We've tested a few here and they are not very sharp out of the package (350-400) but they can be made sharper. I'm pretty sure that a ceramic edge isn't going to roll though. We'll test that theory to make sure it holds. I suspect that this resistance to rolling is the primary basis for their reputation in holding an edge considerably longer than steel. I'm aware of the downside of ceramic edges (chipping) and blades (breaking) but has their use ever been considered seriously in the meat processing industry to your knowledge?